How To make Double Mustard Chicken
2 cloves garlic -- pressed
1/3 cup brown sugar
1/3 cup apple cider vinegar
1/4 cup dijon mustard
1/4 cup Home-Style Inner Beauty Hot Sauce -- or honey mustard
2 teaspoons dried thyme
2 teaspoons dried tarragon
8 boneless skinless chicken breast halves
Whisk all ingredients together and marinate the chicken for at least one hour. Grill over hot coals.
HEALTH REMINDER: Do *NOT* use the leftover marinade as a basting or serving sauce for the chicken. Because it has been in contact with the raw chicken, you run the risk of salmonella by using the uncooked marinade.
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#chickenrecipe #jamaicanfood The Best Buttery honey Mustard Chicken & Mango Recipe How To Cook
Hello goooooodie;s
Another requested recipe to soothe the soul
The Best Buttery honey Mustard Chicken & Mango Recipe How To Cook, you are going to love this recipe
the mango on top of butter ,honey and mustard is everything
This recipe is fast easy and yet simple to make
The Best Buttery honey Mustard Chicken & Mango Recipe How To Cook
give it a try and tell me how you like it , thank you so much
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The Best Buttery honey Mustard Chicken & Mango Recipe How To Cook
.............ThE THINGS YOU WILL NEED FOR THIS RECIPE...............
6 drum sticks
i mango
1/2 cup mustard
1/2 cup honey
1 tsp garlic
1 tsp onion powder
1 tsp all purpose seasoning
1/2 tsp black pepper
1/2 tsp salt
1 tsp chicken seasoning
1 tsp cayenne pepper
fresh garlic
parsley
1 tbsp mustard powder
1 tsp vinegar
NOTE.....DOUBLE YOUR SPICES FOR MORE CHICKEN
Mustard fried chicken
I am not the only person that makes mustard fried chicken. I am just doing my way.
#cooking #chicken #mustard
this seasoning will cover 6 to 7 pounds of chicken
1/4 c garlic powder
1/4 c season salt
16 ounces Frenches Mustard
1tablespoon black pepper
1tablesoon cayenne pepper
1tablespoon parsley flakes
you can season your flour or not.
Sauté chicken with a creamy cider and mustard sauce (poulet a la briarde)
Delicious regional French recipe that celebrates sauté chicken, cider, mustard and cream. This simple combination of ingredients yield succulent one of a kind flavorsome sweet and tangy mustard sauce. Get the recipe:
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????????INGREDIENTS????????
1 whole chicken 1.3 kg (around 3 pounds)
350 ml to 400 ml ( 12 to 13 fluid oz) apple cider alcoholic beverage (sweet or medium dry)
200 ml (7 fluid oz) pure cream (heavy cream or double cream)
2 tablespoons grain mustard ( Meaux or dijon mustard)
50 grams (around 2 oz) carrots (roughly sliced)
50 grams (around 2 oz) shallots (roughly chopped)
salt and pepper to season.
2 tablespoons parsley to decorate
1 tablespoon butter plus 1 tablespoon oil ( to brown the meat)
optional for the garnish:
300 grams oyster mushroom (and other of your choice)
glazed pearl onions ( pickling onion, onion grelot)
Serve this ideally a pilaf or steam rice. For a more attractive look mix wild rice and white rice together. You could also serve this with potato or steamed green beans if you like.
Wine pairing: a Chablis or other white burgundy
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
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Great value chef knife:
Forged knife set (mercer culinary):
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
I cook almost every day! Chicken thighs and potatoes. Like it very much.
These Chicken Thighs with Potatoes are nothing like the recipes you've tried before. In 1 hour you will have a very tasty dish ready for lunch or dinner.
???? Ingredients for this recipe: ????
1. Chicken thighs - 5 pieces
2. Salt, pepper.
3. Potato - 5 pcs
4. Carrots - 2 pcs
5. Garlic - 3pcs
6. Bow - 1 pc.
7. Parsley - a small bunch
8. Butter - 50 gr
9. Honey - 80 gr
10. Sweet chili sauce - 80 gr
11. Soy sauce - 50 ml
12. Mustard - 1 spoon
Cooking process: ????
- Sprinkle thighs with salt and pepper
- Cut large potatoes
- Coarsely chop carrots
- Fry the chicken thighs in a frying pan in butter on each side for 5 minutes.
- Finely chop the onion, garlic and parsley.
- Remove the thighs from the pan and put the potatoes, carrots, onions, garlic and parsley into the remaining oil.
- Fry 10 minutes
- In the meantime, in another pan, mix honey, sweet chili sauce, soy sauce and mustard.
- Place potatoes in a baking dish. Put the chicken thighs on top and pour over the honey sauce.
- Bake in the oven for 40 minutes at 180 degrees
The dish is ready. Enjoy your meal! Enjoy this delicious treat.
❤️ If you liked the video, subscribe to my channel. Your likes and comments will help me a lot. Thank you very much????
#chickenthighs #recipe #homechef
Creamy Lemon Chicken Recipe
Quick and Easy One-Pan Creamy Chicken Recipe
INGREDIENTS
3 boneless chicken breasts
Salt
Black pepper
1 tbsp olive oil
1 tbsp butter
2 cloves garlic
1 cup chicken broth
1 cup heavy cream
2 tbsp lemon juice
1 tsp lemon zest
2 tbsp dill
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE!
Buttermilk Chicken Tenders & Honey Mustard
Buttermilk chicken tenders with honey mustard ????
Classic buttermilk chicken tenders were one of my favorite American items to have growing up. Especially with honey mustard. I prefer honey mustard over ranch ????????♂️
This is not a low cal recipe***
Honey Mustard Sauce dropping tomorrow 3/13!
Yes, you can air fry. However, texture may be a bit different.
What you’ll need:
Chicken tenders (8-10 pieces)
Wet Batter:
1 cup buttermilk
1 egg
1/2 cup flour
Seasoning Flour:
1/2 cup flour
1/2 cup rice flour
1 tbsp Garlic powder
1 tbsp Onion powder
1 Tsp White pepper
1 Tsp Cumin
1 tbsp Paprika
1/2 Tbsp Salt
1 Tsp Pepper
Buttermilk Marinade:
1 cup buttermilk
1 Tsp Salt
1 Tsp Pepper
1 tbsp Garlic powder
1 tbsp Onion powder
1 Tsp Sugar
1 tbsp Hot sauce
Dry Dredge:
50/50 ratio rice flour and flour
1/2 cup each
1. Make your wet batter. (By combining all ingredients)
2. Make your seasoning flour mixture.
3. Make buttermilk marinade and let chicken rest for 30min-1hr
4. Coat tenders in dry dredge and then wet batter followed by seasoning flour.
5. Fry at 350 for 6-8 min. Remove and let cool for a couple minutes as you fry the remaining batches. Once done, double fry.
6. Fry at 375 for 2-3 min. For a double fry.
7. Dip in a honey mustard and enjoy!
Note** I batch fry to give enough room for the tenders to fry. So fry only (3-4) at a time.
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